Ingredients

• 125g/4½oz couscous
• 160ml/5½fl oz tepid water
• ¾ tsp salt
• 225g/8oz cauliflower florets
• large handful fresh mint leaves
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 1 small red onion
• thinly sliced and rinsed in cold water
• 1 celery stick
• chopped
• 1 clementine or satsuma
• juice only
• 2 passion fruit
• seeds and juice
• handful fresh flatleaf parsley
• stalks left on
• chopped
• large handful walnuts
• shelled
• lightly toasted
• chopped
• 2 tbsp extra virgin olive oil
• 1 tsp soy sauce
• salt and freshly ground black pepper
• 2 handfuls watercress or wild rocket
• to serve
• 4 x 150g/5½oz skinless
• boneless turbot fillets
• salt and freshly ground black pepper
• 1 tbsp olive oil

Directions

• For the couscous
• place the couscous into a bowl with the tepid water and salt and leave it to absorb the water.
• Bring a saucepan of lightly salted water to the boil and cook the cauliflower for 3-4 minutes
• or until beginning to soften. Alternately
• you can steam it. Drain the cauliflower in a colander and immediately transfer to a large bowl of iced water for 2-3 minutes.
• Drain again
• then place into a food processor with the mint leaves and olive oil and pulse until the mixture has the consistency of coarse crumbs.
• Mix the cauliflower mixture into the couscous and season
• to taste
• with salt and freshly ground black pepper. The couscous will keep covered in the fridge for a day.
• For the salsa
• place the onion and celery into a bowl with the citrus juice and the passion fruit seeds and juice and leave to one side.
• For the griddled turbot
• lightly season the fish on both sides with salt and freshly ground black pepper and drizzle with the olive oil.
• Heat a griddle pan over a high heat and cook the fish for 2-3 minutes on each side
• depending on the thickness of the fillet
• until cooked through. Alternatively
• cook under the grill.
• Meanwhile
• add the parsley and walnuts to the salsa
• along with the extra virgin olive oil and soy sauce. Season
• to taste
• with salt and freshly ground black pepper and mix well.
• To serve
• place some of the couscous into the centre of each plate and lay some of the watercress or rocket on top. Place a fillet of fish on top
• along with any pan juices
• and spoon over the salsa.